Miso Chili Crunch Dip
I was burrowing through my pantry and fridge the other day searching for something I was well aware I did not have—a dip. For good reason. I cannot keep them in the house. Any dip that exists is exonerated solely by me, within the day. There is no possible way I can chip (no pun intended) away at one and have it last me for days. I’ve tried and failed many times.
Nonetheless, at that moment, I was craving a dip. I had been dismissing this craving for days so, at this point, I was ravenous for one. I knew going to the store was not an option because I would buy at least three, so in a healthy attempt to have some sort of self-control, I wondered if I had any ingredients to whip one up. And much to my surprise, I did…
This beauty hits all the notes: spicy, creamy, sweet with a lovely umami burst from the miso. You’ll thank me later, or maybe even at your Super Bowl party.
Why You'll Love This
Ready in five minutes, no cooking — Everything is whisked together straight from the pantry and fridge.
Hits every flavor note at once — Spicy, creamy, sweet, and umami all in one bite, which makes it feel a lot more interesting than a typical dip.
Easy to scale — Doubles easily for a bigger gathering.
Miso Chili Crunch Dip
Prep time: 5 minutes | Serves 4–6
Ingredients:
1/2 cup sour cream
1 tablespoon white miso
1-2 teaspoons honey (if you want an extra kick, use hot honey)
1/4-1/2 teaspoon Lawrys seasoning
Freshly cracked pepper
1 tablespoon chili crunch (or more if you like it spicy), plus more for garnish
1 tablespoon lemon juice
Instructions:
Whisk together all the ingredients in a bowl and serve with your favorite chips or vegetables. Garnish with a drizzle of chili oil and lemon wedges if you so desire.
**If you decide to make this for a party, I would double the recipe for a crowd.
Tips for Success
Whisk the miso into the sour cream before adding anything else — it's much easier to smooth out lumps early.
Taste as you go; miso brands vary quite a bit in saltiness, so you may need to adjust the seasoning.
This recipe can be doubled easily for serving at gatherings.
Let the dip sit for 10–15 minutes before serving if you have time — it gives the flavors a chance to meld.
Ways to Serve It
With chips — Kettle-cooked or thick-cut chips hold up well to the dip's texture.
With raw vegetables — Cucumber, radish, and bell pepper all work well against the spicy-sweet flavor.
As a sandwich spread — Use in place of mayo for an extra kick.
On lettuce wraps — Spoon a little into lettuce cups with your favorite protein.
Drizzled over roasted vegetables — Loosen slightly with a bit more lemon juice and drizzle over roasted broccoli or cauliflower.
Storage
Store in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a few hours in the fridge, once everything has had a chance to meld.
Swaps and Substitutions
Miso: Any light or yellow miso can substitute for white miso; red miso will work too but is stronger and saltier, so use less.
Chili crunch: Any chili oil or sambal you have on hand can stand in.
Lawry's seasoning: A plain seasoned salt or garlic salt works as a substitute.
Sour cream: Greek yogurt makes a tangier, slightly lighter version.
Honey: Maple syrup can replace honey if that's what you have.